Tofu Saag Paneer
with Chickpeas & Mango Chutney
- 1 lemon
- 1 tbsp white miso paste
- 15.5 oz Wildwood® organic extra firm sprouted tofu
- 13.4 oz chickpeas
- 1 onion
- 1 oz fresh ginger
- 1 clove garlic
- 2 tsp curry powder
- 5.5 oz coconut milk
- 8 oz baby spinach
- ¼ cup mango chutney
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet with lid
Halve the lemon. Add lemon juice to a medium bowl with the miso paste. Mix with a fork until well combined. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Add the cubed tofu to the bowl with the miso mixture and toss to coat. Set aside to marinate until step 3.
Peel and dice the onion. Peel and mince 2 tsp ginger. Peel and mince the garlic. Drain and rinse the chickpeas.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the marinated tofu and cook until browned in places, about 3 to 5 minutes. Sprinkle tofu with a pinch of salt and transfer to a plate.
Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the diced onion, minced ginger, and minced garlic and cook until softened, about 3 to 5 minutes. Add the curry powder and cook until fragrant, about 1 minute. Add the coconut milk, ¼ cup water, ½ tsp salt, and a pinch of pepper. Bring the saag to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, about 3 to 5 minutes.
Add the tofu and chickpeas to the skillet with the saag and simmer on low until heated through, about 2 to 3 minutes. Divide the tofu saag paneer between large shallow bowls and top with mango chutney. Dig in!